Small Batch Pecan Pie Muffins
These Small Batch Pecan Pie Muffins are the perfect treat when you're craving the rich, nutty flavor of classic pecan pie but want something quicker and easier to make. Made with real maple syrup instead of refined sugar, these muffins are naturally sweetened, moist, and incredibly fluffy. Each bite is packed with chopped pecans, and topped with a crunchy pecan and brown sugar crumble for that pie-like finish.
Ingredients
Pecan Muffin Batter
- 1/2 cup Whole milk, room temperature
- 1 teaspoon Lemon juice
- 1 cup + 3 tablespoons All-purpose flour (143.4 grams)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cardamom
- 1/4 teaspoon Salt
- 1/2 cup maple syrup
- 1/4 cup + 1 tablespoon Canola oil
- 2 teaspoons Vanilla extract
- 1/4 cup Chopped pecans
Pecan Crumble
- 2 tablespoons Chopped pecans
- 2 tablespoons All-purpose flour (15.6 grams)
- 1 tablespoon Brown sugar (12.5 grams)
- 1/4 teaspoon Ground cinnamon
- 1 tablespoon Unsalted butter (14 grams), room temperature
Instructions
- In a small bowl or measuring cup, mix the milk with the lemon juice. Set it aside for 10 minutes to allow it to curdle slightly.1/2 cup Whole milk,, 1 teaspoon Lemon juice
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cardamom, and cinnamon. Add the oil, egg, maple syrup, prepared milk mixture, and vanilla extract. Stir until just combined. Cover the bowl with a towel or plastic wrap and let the batter rest at room temperature for 30 minutes.1 cup + 3 tablespoons All-purpose flour (143.4 grams), 1 teaspoon Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Ground cinnamon, 1/4 teaspoon Ground cardamom, 1/4 teaspoon Salt, 1/2 cup maple syrup, 1/4 cup + 1 tablespoon Canola oil, 2 teaspoons Vanilla extract, 1/4 cup Chopped pecans
- In a separate bowl, combine the pecans, flour, brown sugar, cinnamon, and butter. Use a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.2 tablespoons Chopped pecans, 2 tablespoons All-purpose flour (15.6 grams), 1 tablespoon Brown sugar (12.5 grams), 1/4 teaspoon Ground cinnamon, 1 tablespoon Unsalted butter (14 grams),
- Preheat the oven to 420°F (215°C). Line a muffin tray with 8 cupcake liners.
- Divide the muffin batter evenly among the liners. Sprinkle the pecan crumble topping over each muffin.
- Bake the muffins at 420°F for 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for another 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely.